Broccolini Fontina Quiche
Servings: 6
Ingredients
- 2 tablespoons Land O Lakes® Butter with Olive Oil and Sea Salt
- 3 tablespoons panko bread crumbs
- 2 yellow onions thinly sliced
- 1 bunch broccolini or broccoli rabe chopped into 2-inch pieces
- 1 cup shredded Fontina cheese
- 4 large eggs
- 1 cup heavy cream
- 1 cup whole milk
- Kosher salt and freshly cracked black pepper to taste
- Market greens optional for garnish
Instructions
- Preheat oven to 425°F.
- Grease a quiche pan or skillet (9-inches wide, 2 inches deep) with Land O Lakes® Butter with Olive Oil and Sea Salt, then sprinkle all over with bread crumbs.
- Place a large heavy skillet over medium heat, and the Land O Lakes® Butter with Olive Oil and Sea Salt. Add the sliced onion and sauté, stirring occasionally, until soft, about 10 minutes. Add the broccoli rabe and cook 6-8 minutes more until softened. Season with salt and pepper and transfer the vegetable mixture into the quiche dish, then evenly sprinkle cheese on top.
- Whisk together the eggs, cream, milk, ½ teaspoon of salt and ¼ teaspoon pepper and pour over cheese.
- Bake until the top is golden and custard is set in center, 25 to 30 minutes. Cool slightly before cutting into wedges and serve.
- Optional: Serve with market greens tossed with lemon juice and olive oil over the top.